Application of HPLC coupled with DAD, APcI-MS and NMR to the analysis of lutein and zeaxanthin stereoisomers in thermally processed vegetables

Food Chemistry

Volumn 92, Issue 4, 2005, Pages 753-763

  Aman, Robert ^a   Biehl, Jan ^a   Carle, Reinhold ^a   Conrad, Jürgen ^a   Beifuss, Uwe ^a   Schieber, Andreas ^a  

^a UNIVERSITY OF HOHENHEIM   (Germany)

Author keywords

Blanching; Identification; Lutein; Spinach; Stereoisomers; Sterilization; Sweet corn; Zeaxanthin

Indexed keywords

IODINE; XANTHOPHYLL; ZEAXANTHIN;

ARTICLE; CATALYSIS; CHEMICAL STRUCTURE; DEGRADATION; HEATING; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; ISOMER; ISOMERIZATION; MAIZE; MASS SPECTROMETRY; NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY; SPINACH; STEREOISOMERISM; VEGETABLE;

SPINACIA OLERACEA; ZEA MAYS;

EID: 17444403228     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2004.10.031     Document Type: Article

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